Taco Mac and Cheese
Taco Mac and Cheese is an easy one-pot dinner. It has all the flavors of tacos mixed into a creamy mac and cheese, and its ready in 30 minutes.
Are you looking for more easy one-pot dinners? Try Easy Rotel Pasta, Homemade Hamburger Helper, or Mexican Beef and Rice Skillet.
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This is exactly the kind of dinner I love for busy nights because everything cooks right in the same skillet. No boiling the pasta separately, and there’s only one pan to clean when dinner is over!
This is one of those dinners that’s easy, filling, and always a hit aroudn here! It’s creamy, cheesy, full of taco flavor and basically like taco night and mac and cheese had a baby, LOL!
What you’ll love about cheesy taco pasta
Ingredients for Taco Mac and Cheese
You’ll need the following ingredients to make this amazing taco pasta recipe:
- Ground beef
- Taco seasoning
- Tomato paste
- Diced Tomatoes: I used Red Gold Petite Diced Tomatoes with green chilies, but you could use a can of Rotel instead.
- Beef broth
- Elbow macaroni
- Heavy cream
- Cheddar cheese
- Moneterey-Jack cheese
Ingredient Notes:
- Taco seasoning: Use your favorite store bought package of taco seasoning, or use the homemade taco seasoning blend from my Beef Tacos recipe.
- Cheese: I recommend shredding the cheddar and Monterey Jack cheese from a block. It melts much smoother and makes the creamier than pre-shredded cheese.
How to make Taco Mac and Cheese
Step 1: Cook the ground beef in a large skillet or Dutch oven over medium heat. Drain excess grease.
Step 2: Stir in the taco seasoning, salt, and tomato paste.
Step 3: Pour in the tomatoes and beef broth. Bring mixture to a boil
Step 4: Stir in the macaroni. Reduce heat and cook till pasta is tender.
Step 5: Reduct heat and stir in heavy cream until heated through.
Step 6: Stir in the cheeses; heat until melted.
PRO TIP:
Keep an eye on the macaroni as it cooks and give it a stir evey few minutes so it doesn’t stick to the bottom of the skillet. Once you add the cheese, let it sit for a few minutes before serving. The sauce will thicken up as it its.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 to 4 days.
Reheating: When reheating, add a splash of water or broth to loosen if dry. Reheat gently on the stovetop or in the microwave until thoroughly warmed.
Freezing: I don’t recommend freezing Taco Mac and Cheese. The pasta can become too soft after thawing, and the creamy cheese sauce may separate.
Additions and Substitutions:
- Ground beef: Ground turkey can be used instead of beef.
- Tomatoes: If you don’t have petite diced tomatoes with green chilies, use regular diced tomatoes and a small can of diced green chilies.
- Cheese: Pepper Jack can replace the Moneterey Jack for a little more heat!
- Toppings: top with sour cream, diced avocado, green onions, cilantro, or crushed tortilla chips.
FAQs about this Taco Pasta Recipe:
Can I use a different pasta shape?
Yes! Small pasta shapes such as shells, rotini, or small penne will work. Cooking time may vary depending on the pasta you use.
Do I need to cook the macaroni before adding it?
No! Add the macaroni uncooked right to the skillet! It cooks in the broth along with beef and seasonings, which is what keeps this a one-pot meal!
Can I make Taco Mac and Cheese less spicy?
Yes, use a mild taco seasoning and plain tomatoes without green chiles.
Why is my Taco Mac and Cheese sauce too thin?
Let it sit for about 5 minutes before serving. The sauce will thicken as it stands and the macaroni absorbs some of the remaining liquid.
What can I serve with this Mexican Taco Pasta?
Taco pasta is pretty filling on it’s own, so I like to keep the sides simple. We love it with black bean and corn salsa dip, Jalapeno cornbread, tortilla chips and salsa, or a simple green salad.
Taco Mac and Cheese
Equipment
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1 14.5-ounce can Petite Diced Tomatoes with Green Chilies undrained
- 3 cups beef broth
- 12 ounces elbow macaroni (3 cups)
- 1 1/2 cups heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Cook the ground beef in a large skillet or Dutch oven over medium heat, breaking it apart as it cooks. Drain excess grease if needed.1 pound ground beef.
- Stir in the taco seasoning, salt, and tomato paste. Cook for 1 minute.1 packet taco seasoning,1 teaspoon salt,2 tablespoons tomato paste.
- Pour in the diced tomatoes with green chilies and beef broth and bring to a boil.1 14.5-ounce can Petite Diced Tomatoes with Green Chilies,3 cups beef broth.
- Stir in the macaroni. Reduce the heat to a steady simmer, cover, and cook until the pasta is tender, stirring occasionally.12 ounces elbow macaroni.
- Reduce the heat to low and stir in the heavy cream. Cook for 1 to 2 minutes until heated through.1 1/2 cups heavy cream.
- Remove from the heat and stir in the cheddar and Monterey Jack until melted and creamy.2 cups shredded cheddar cheese,1 cup shredded Monterey Jack cheese.
- Let stand for 5 minutes before serving to allow the sauce to thicken.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.